Breakfast Burrito Bowl

If you are for a new healthy breakfast to keep you full and energized all morning, these healthy Breakfast Burrito Bowls are the answer. Packed with over 40 grams of protein and lots of veggies, these meal-prep-friendly burrito bowls are the perfect way to start the day.

The thing I love most about this egg burrito bowl recipe is its versatility and simplicity. This recipe can be easily customized to suit your dietary needs and is ready in just 30 minutes. Swap eggs for scrambled tofu to make it vegan, or replace potatoes with cauliflower rice for a low-carb option. Change up the toppings to fit any preferences.

Moreover, this burrito bowl is perfect for meal prepping. You can prepare it in advance, store it in the fridge, and simply reheat it for a quick and nutritious breakfast or even lunch. This makes it an excellent solution for busy mornings.

Say goodbye to rushed, unhealthy breakfasts and hello to a tasty, nourishing start to your day.

Looking for more on-the-go breakfast ideas? Don’t miss these healthy freezer breakfast burritos, breakfast quesadillas, and southwest black bean egg muffins.

Why You’ll Love Breakfast Burrito Bowls

These bowls are one of our all-time favorite filling breakfast options. Here’s why!

• Meal prep friendly: If you are looking for a new meal prep breakfast (or lunch!)This is the perfect option. Prep a whole week of meals in 30 minutes that reheat really well.
• Packed with protein: With lean ground turkey and eggs, this breakfast burrito bowl has 42 grams of protein per serving.
• Easy to customize: Make this bowl work for any diet or preferences including vegan, vegetarian, low carb/keto, Whole30, paleo, and more. This bowl can work for anyone!

Looking for more bowl recipes? Don't miss these Carnitas Burrito Bowls, Chicken Fajita Bowls, Shrimp Taco Bowls, or Black Bean Bowls.

Ingredients and Easy Swaps

Here is everything you need to make these delicious breakfast burrito bowls.

• Sweet potatoes: Roasted sweet potatoes serve as the base of these bowls. Feel free to swap in hash brown potatoes, regular potatoes, butternut squash, or veggies. Or switch things up with a base of rice, quinoa, beans, or greens.
• Ground turkey: Lean ground turkey adds tons of protein to this dish. Swap in ground chicken or ground beef. It’s also delicious with turkey sausage, chicken sausage, bacon, or lean breakfast ham.
• Peppers and onions: Sauteed bell peppers and onions add flavor to the ground turkey. Add even more veggies if you like including spinach, diced zucchini, carrots, celery, and more.
• Taco seasoning: Homemade taco seasoning made with chili powder, paprika, garlic powder, onion powder, cumin, oregano, salt, and pepper is used to flavor the sweet potatoes and ground turkey.
• Eggs: If you are using this recipe for meal prep, scrambled eggs are the best option for reheating. Swap in fried eggs, egg whites, or soft-boiled eggs if you prefer. Or leave out the eggs or use scrambled tofu.
• Toppings: Like any delicious bowl or taco, toppings are encouraged. Add cilantro, pico de gallo, salsa, cheese, avocado, guacamole, lime juice, sour cream, Greek yogurt, pickled onions, jalapenos, and more.

How to Make Breakfast Burrito Bowls

These bowls come together in right around 30 minutes!

1. Roast the potatoes

The sweet potatoes take the longest to cook, so get those in the oven first. Start by chopping them into small cubes that will cook quickly. Toss the potatoes with olive oil and taco seasoning. Then place in a single layer on a baking sheet lined with parchment paper.

Roast in the oven for 18-25 minutes until the sweet potatoes are fork-tender with crispy, browned edges. Shake the pan a few times while the potatoes cook.

2. Cook the turkey, peppers, and onions

While the potatoes are roasting, saute the peppers, onions, and ground turkey with taco seasoning. Break the turkey up as it cooks using a wooden spoon. Cook until it is no longer pink. Taste and season as needed.

Set the turkey on the side and wipe the pan clean with a paper towel.

3. Scramble the eggs

Whisk the eggs, seasoning with salt and pepper. Turn the heat down to medium. Once the pan is hot, add the eggs. Let the eggs cook for about a minute and then gently scramble. If your skillet tends to stick, add cooking spray.

If you are meal-prepping these eggs, undercook them slightly so that they won’t become rubbery once reheated.

4. Assemble and add toppings

Layer the sweet potatoes, ground turkey, peppers, onions, and eggs into a bowl. Add pico de gallo, cilantro, and any other toppings you like.

If making these for meal prep, let everything cool before assembling and storing the bowls. Pack salsa and toppings on the side.

3 Shortcuts for Faster Prep

Here are three ways to speed up the prep for these burrito bowls.

• Use hash browns or Irish potatoes: Speed things up with packaged fresh or frozen hashbrowns or O’Brien potatoes (diced potatoes with peppers and onions. Quickly cook them in a skillet until browned and crispy. Some people skip this step for super speedy meal prep and just use the cold, packed potatoes since they are already cooked.
• Precooked turkey sausage: Instead of cooking turkey, swap in precooked turkey or chicken sausage. Slice it up and brown it in a skillet. Or simply heat it in the microwave.
• Boiled eggs: Use homemade or store-bought boiled eggs instead of using scrambled eggs.

Best Burrito Bowl Toppings

Toppings are the easiest way to customize these bowls. Here are some favorites:

• Avocado or guacamole
• Pickled red onions
• Green salsa or creamy chipotle sauce
• Greek yogurt or sour cream
• Crushed tortilla chips or baked tortilla chips
• Shredded cheese or queso fresco
• Fresh cilantro
• Hot sauce

Recipe Ideas and Variations

There are lots of ways to customize these bowls and make them your own.

• Vegan option: To make a vegan breakfast burrito bowl, swap in soy chorizo or beans for the ground turkey and scrambled tofu for the eggs. Or use a vegan egg substitute.
• Low carb or keto: Instead of sweet potatoes, use roasted butternut squash, cauliflower, zucchini, or another vegetable. You can also use cauliflower rice in place of the potatoes.
• Add beans: Add extra fiber with canned black beans or pinto beans. Or add a dollop of refried beans on top before serving.
• Change up the veggies: Try this recipe with different vegetables. It’s delicious with spinach, zucchini, butternut squash, mushrooms, or any other roasted veggies.
• Make it with rice: Swap in cooked white rice, brown rice, quinoa, or cauliflower rice instead of sweet potatoes.

Meal Prep and Storage

This dish is great for meal prep. It will keep well in the fridge for 4-5 days in an airtight container.

Here’s what to do:

• Prep each element and let cool completely before combining.
• Undercook the eggs so they don’t get rubbery when reheated
• Pack pico de gallo, salsa, and other toppings separately
• Reheat in the microwave or cook in a hot skillet